Instant Pot Pot Roast by Damn Delicious

1 3pd chuch roast, excess fat trimmed
kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup dry red wine
4 sprigs fresh thyme
3 cups beef stock
2 teaspoons Worcestershire sauce
1 sprig rosemary
2 bay leaves
1 1/2 pounds baby red potatoes, whole
4 large carrots, cut diagonally into 2 inch pieces
2 1/2 tablespoons cornstarch

Directions:
1. Set instant pot to high saute setting

2. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat Oil; add beff and cook until evenly browned, about 2-3 minutes per side; set aside.

3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.

4. Stir in red wine, scraping any browned bits from the bottom of the pot.

5. Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes.  Top with beef.  Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick release pressure.

6. Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished, quick-release.

7. Remove bee, potatoes and carrots from the Pot, shred beef using two forks.

8. In a smal bowl, whisk togewther cornstarch and 1/4 cup cold water; set aside.

9 Select high saute setting.  Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.  If the mixture is too thick, add more beef stock as needed until desired consistency is reached.

10. Serve beef, potatoes and carrots with juices immediately.